Truites au Vin Blanc

Preparation info

    • Difficulty

      Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Have some small trout, put them in a fireproof dish, with, all round, tomatoes cut in quarters, one banana cut in thin slices, tarragon and shallots finely chopped. Pour over all this a glass of dry white wine, season well, and cook very slowly; turn them carefully when they are about half done. When they are ready, remove the skins and keep the fish hot; let the sauce reduce a little more, then pass it through a fine sieve. Dispose the trout in the fireproof dish; add some sauce hollandaise to the sauce, little by little, over a very slow fire, whipping all the time. When it has the right consistency pour over the trout and serve at once.